Ingrédients pour Chocolate Beet Cupcakes With Orange Cream Cheese Frosting
- Beet
- Cooking Spray
- Granulated Sugar
- Brown Sugar
- Vegetable Oil
- 2 large eggs
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- Ground Ginger
- Ground Cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1% Low Fat Milk
- 1 tablespoon orange zest
- Vanilla Extract
- Reduced Fat Cream Cheese
- 2 cups powdered sugar
- chopped walnuts (optional)
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Comment préparer Chocolate Beet Cupcakes With Orange Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Peel and grate 1 cup cooked beets using the large holes of a grater.
- In a large bowl, combine 1 cup granulated sugar, ½ cup vegetable oil, and 2 large eggs. Beat at medium speed until well blended.
- Add the grated beets and beat until well incorporated.
- In a separate large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about ¾ full. Tap the muffin tin gently on the counter to remove air bubbles.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat 4 ounces cream cheese (softened), 1 tablespoon orange zest, 1 teaspoon vanilla extract, and a pinch of salt with an electric mixer until light and fluffy.
- Gradually add 2 cups powdered sugar, beating on low speed until smooth and creamy.
- Frost the cooled cupcakes and sprinkle with chopped walnuts (optional).
- Store frosted cupcakes in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
112g
Fat
9g
Carbs
13g
